July 1, 2024

nectarine and prosciutto flatbread with yuzu-y arugula

Last weekend, we attended a stone fruit party where everyone brought a dish featuring stone fruits! We created a delicious nectarine arugula flatbread, with a garlicky olive oil base and mozzarella. It unfortunately was all gone before the boy could try it so we remade it with a few changes — this one prosciutto, a fresh arugula salad on top, and we also preheated the baking tray to get a better crust on the dough. This flatbread is a perfect balance of sweet, salty, and tangy, and we can’t wait to enjoy it again! While this variation has prosciutto, the vegetarian version we brought to the party was also delightful — just leave out the prosciutto!

i used:

  • 16 oz pizza dough (I used Sally’s pizza dough recipe which makes 2 ~16oz dough balls)
  • garlicky olive oil: 2 cloves garlic, minced + 1.5 tbsp olive oil
  • 1 cup grated mozzarella
  • 1 small yellow nectarine, thinly sliced
  • 2 slices prosciutto, torn small
  • 1 cup arugula
  • 1/2 tbsp olive oil
  • 1/2 tbsp trader joe’s yuzu hot sauce

to make nectarine flatbread:

  • preheat oven to 450F with the baking sheet in it (this helps the baking sheet get hot and helps the dough cook more evenly!)
  • stretch the dough out to roughly 12in x 10in and place on parchment paper
  • once oven is preheated, move the dough + parchment paper over to the baking sheet, bake for 7 minutes
  • remove tray from oven and brush on garlicky olive oil and cheese, bake for another 5 minutes
  • then add on the sliced nectarine and prosciutto, gently pressing the pieces into the cheese, bake for 3 minutes
  • toss arugula with olive and yuzu hot sauce, adding more of the sauce to taste
  • remove pizza from oven and top with arugula, enjoy!

prosciutto and nectarine flatbread with yuzu-y arugula

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Ingredients
  

  • 16 oz pizza dough I used Sally’s pizza dough recipe which makes 2 ~16oz dough balls
  • 2 tbsp garlicky olive oil 2 cloves garlic minced + 1.5 tbsp olive oil
  • 1 cup grated mozzarella
  • 1 small yellow nectarine thinly sliced
  • 2 slices prosciutto torn small
  • 1 cup arugula
  • 1/2 tbsp olive oil
  • 1/2 tbsp trader joe’s yuzu hot sauce

Instructions
 

  • preheat oven to 450F with the baking sheet in it (this helps the baking sheet get hot and helps the dough cook more evenly!)
  • stretch the dough out to roughly 12in x 10in and place on parchment paper
  • once oven is preheated, move the dough + parchment paper over to the baking sheet, bake for 7 minutes
  • remove tray from oven and brush on garlicky olive oil and cheese, bake for another 5 minutes
  • then add on the sliced nectarine and prosciutto, gently pressing the pieces into the cheese, bake for 3 minutes
  • toss arugula with olive and yuzu hot sauce, adding more of the sauce to taste
  • remove pizza from oven and top with arugula, enjoy!